The Ultimate Banana Blueberry Muffins: Moist & Fluffy

Chances are, if you’re like me, you’ve got a few overripe bananas on the counter, practically begging to become a tasty treat. And today? We’re making something truly special, these Banana Blueberry Muffins that are soft, fluffy, and bursting with juicy blueberries in every single bite. 

I honestly can’t think of a better way to use up those bananas. These muffins are ridiculously easy to whip up, they don’t require any fancy equipment, and they taste like pure comfort wrapped up in a golden, tender crumb. 

Why You’ll Love These Banana Blueberry Muffins

• They smell so good, even your neighbors might show up “by accident.”
• Breakfast on the go? Afternoon snack? Midnight treat? Packed into a lunchbox? Yes, yes, yes, and yes.
• Not too sweet, not too tangy, not too heavy, just the perfect harmony of flavors that keeps you reaching for “just one more.”
• Make a double batch, stash some away, and thank yourself later on a random Tuesday when you need a little sunshine.

The Ingredients You’ll Need

• Overripe Bananas – The riper, the better! They give your muffins natural sweetness and a super moist texture.
• Large Egg – Not only does it hold everything in place, but it also gives the muffins their irresistible fluffiness.
• Unsalted Butter – Adds richness and that homemade flavor we all love.
• Granulated Sugar – Just the right amount of sweetness to balance the bananas and blueberries.
• Lemon Zest – A little burst of brightness that makes everything pop!
• Fresh Lemon Juice – Adds a refreshing zing that complements the bananas and blueberries perfectly.
• Baking Soda – Lifts the batter, creating that soft and tender muffin texture.
• Baking Powder – Gives the muffins their perfect dome and fluffiness.
• Fine Sea Salt – Brings everything into balance and makes the flavors shine.
• Pure Vanilla Extract – A warm hug of flavor that pulls everything together.
• All-Purpose Flour – The base that holds everything together and keeps your muffins light.
• Fresh Blueberries – Juicy bursts of berry goodness in every bite.

How to Make Banana Blueberry Muffins

Preheat your oven and prep your muffin pan

Begin by setting your oven temperature to 375°F (190°C). While that’s warming up, grease your muffin tin with a little butter or non-stick spray, or you can line it with muffin liners if you prefer. 

Trust me, a well-prepped pan makes the whole process so much smoother.

Mix the wet ingredients

 Get a medium-sized bowl and smash those bananas until nicely mashed! Overripe bananas are your best friend here; they’re super sweet and mushy, making your muffins incredibly moist. 

Once mashed, add the melted butter (don’t forget to let it cool slightly before adding it in) and the beaten egg. Then, add the vanilla extract and Blend all the ingredients until you achieve a smooth, even texture.

Add the sugar, lemon, and dry ingredients

 Stir in the granulated sugar for sweetness, then squeeze in the lemon juice and toss in the zest. This little zest boost gives the muffins that pop of freshness! Now, sprinkle in the baking soda, baking powder, and salt. 

Mix it all up until it’s blended, but don’t overdo it, we’re looking for smooth, not overworked.

Fold in the flour

 Now it’s time for the flour. Gently add it in, mixing until just incorporated. You don’t want to overmix here; the goal is light and fluffy muffins, not dense bricks.

Coat the blueberries

 Here’s the pro trick to keep those blueberries from sinking to the bottom: Coat them evenly with a tablespoons of flour. 

Then, gently fold those flour-coated blueberries into your batter, careful not to overmix, or we’ll end up with purple muffins (not that there’s anything wrong with that, but we’re going for a vibrant blueberry pop).

Spoon the batter into the muffin pan

 Now comes the fun part! Using an ice cream scoop or spoon, portion the batter into the muffin cups until they’re about two-thirds filled. 

This ensures they rise beautifully without overflowing. If you’re feeling extra, sprinkle a little coarse sugar on top for a sweet, sparkly finish.

Bake and smell the magic

 Bake the muffins in the oven for about 20 minutes, or until a toothpick inserted into the middle emerges clean. Your kitchen will smell AMAZING, a perfect mix of banana and blueberries.

Cool down

Once baked, leave the muffins in the pan for 2–3 minutes, then carefully shift them to a wire rack to cool down fully.

2 Mistakes to Avoid

Using unripe bananas

I know, I know, the idea of a banana that’s too ripe might sound odd, but trust me, overripe bananas are perfect for this recipe! They’re packed with natural sweetness and give your muffins the best texture. If your bananas still have green spots, they won’t give you that dreamy, moist result.

Not flouring the blueberries

Don’t skip this step! A quick flour coating on your blueberries keeps them suspended in the batter, ensuring they don’t all settle at the bottom of your muffins. 

This simple trick ensures those juicy little berries are spread throughout each muffin, so every bite is full of blueberry goodness.

How to Store Banana Blueberry Muffins

Room temperature storage

Keep your muffins in an airtight container at room temperature for 2-3 days. If you’re a fan of muffins that stay soft, this is the easiest way to go. Be sure to close the container securely to maintain freshness.

Freeze for later enjoyment

Don’t want to eat them all at once? No problem! Wrap each muffin individually in plastic wrap, then pop them in a freezer-safe bag. They’ll remain good in the freezer for up to three months.

Keep them extra moist with a slice of bread

Try this trick: place a slice of bread in the container to keep things fresh. The bread will help maintain moisture in your muffins, keeping them soft for longer.

More Muffins to give a Try

• Banana Bread Muffins
• Morning Glory Muffins
• Banana Oatmeal Muffins
• Coffee Cake Muffins